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Slow Cooker Birria Tacos
2023-02-07
https://www.metro.ca/userfiles/image/recipes/birria-tacos-mijoteuse-12065.jpg
PT05M
PT8H00M
PT8H15M
Cut the blade roast into large 1 inches thick strips.In a skillet over medium-high heat, melt the butter in the oil.Sear the pieces of roast on each side so that the meat makes a brown crust.Put the pieces of meat in the slow cooker, cover it with Dic Ann's sauce and cook at low temperature for 8 hours.Grill the naan breads until the cheese browns a little.Take the meat out of the slow cooker and reserve the cooking juices in small ramekins (it will be used as a dipping sauce for the tacos).Shred the pieces of roast with 2 forks (not to burn yourself) and mix in the onion.Place the meat on the bread, garnish with a leaf of parsley or fresh coriander, fold up the tacos, dip them in the cooking juices and enjoy.Source : Dic Ann’s & Sam Di Tommaso
4-6
0
0
0
0
28 ounces (800 g) of boneless pallet roast
2 tablespoons (30 mL) of unsalted butter
1 tablespoon (15 mL) of vegetable oil
1 jar of Dic Ann's spicy original sauce
Garlic naan bread
Tex-Mex cheese
1/2 coarsely chopped onion
Fresh parsley or cilantro (optional)
Slow Cooker Birria Tacos
4-6
Main course
0:05
Preparation
8:00
COOKING
8:15
TOTAL TIME
Ingredients
-
28 ounces
(800 g)of boneless pallet roast
-
2 tablespoons
(30 mL)of unsalted butter
-
1 tablespoon
(15 mL)of vegetable oil
-
1
jar of Dic Ann's spicy original sauce
-
Garlic naan bread
-
Tex-Mex cheese
-
1/2
coarsely chopped onion
-
Fresh parsley or cilantro (optional)
Preparation
Cut the blade roast into large 1 inches thick strips.
In a skillet over medium-high heat, melt the butter in the oil.
Sear the pieces of roast on each side so that the meat makes a brown crust.
Put the pieces of meat in the slow cooker, cover it with Dic Ann's sauce and cook at low temperature for 8 hours.
Grill the naan breads until the cheese browns a little.
Take the meat out of the slow cooker and reserve the cooking juices in small ramekins (it will be used as a dipping sauce for the tacos).
Shred the pieces of roast with 2 forks (not to burn yourself) and mix in the onion.
Place the meat on the bread, garnish with a leaf of parsley or fresh coriander, fold up the tacos, dip them in the cooking juices and enjoy.
Source : Dic Ann’s & Sam Di Tommaso
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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